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WARNING:
To ensure that it is :safe to eat, fo_
must be cooked
to the minimum
intema| temperatures
listed in the table below.
USDA*
Safe Minimum
Internal
Temperatures
145 ° F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
165 ° F
Fish
Pork
Egg Dishes
Steaks
and Roasts
of Beef, Veal or Lamb
Ground
Beef, Veal or Lamb
Whole
Poultry (Turkey,
Chicken,
Duck,
etc.)
Ground
or Pieces
Poultry
(Chicken
Breast,
etc.)
* United States Depa_ment
of Agriculture
FOOD
Weight or thickness
Temperature
Time
Special instructions and tips
Slice or chop vegetables and dot with butter or
Vegetables
NA
Medium
8 to 20 minutes
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Potatoes
Whole
Medium
40 to 60 minutes Wrap individually in heavy duty foil. Cook
rotating occassionally.
Pre heat grill for 15-20 minutes then sear
steaks on each side for two minutes. Next
Meat/Steaks
1/2 to 3/4 inches
High-Medium
4 to 15 minutes
grill 3 to 5 minutes on each side or until
desired doneness.
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Ground Meats
1/2 to 3/4 inches
Medium
8 to 15 minutes
Do not leave hamburgers unattended since a
flare-up could occur quickly.
Grill turning occassionally. During last few
Ribs
1/2 or full rack
Medium
20 to 40 minutes minutes brush with barbecue sauce, turn
several times.
Grill turning four times. 2-4 minutes on each of
Hot dogs
NA
Medium
5 to 10 minutes
four sides.
Grill turning occassionally. During last few
Poultry-Cut
1/4 to 1/2 pounds
Low or Medium
20 to 40 minutes minutes brush with barbecue sauce if desired,
turn several times.
Poultry Whole
2 to 3 pounds
Lowor
Medium
Use poultry stand and brush frequently as
1 to 1-1/2 hours
desired
Use poultry stand and brush frequently as
40 to 60 minutes
desired
Grill turning once to desired doneness. Brush
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
with melted butter, margarine or oil.
18
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